Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: About 1.5 Cups
2 T. butter
2 T. flour
1 C. whole milk
1/4 tsp salt
1/8 tsp cayenne pepper or 2 tsp. your favorite hot sauce
1/4 tsp. chili powder
8 0z. sharp cheddar cheese grated
What to do:
Melt the butter in a medium-size skillet over medium heat. Once the butter is melted add the flour. Whisk until it combines into a smooth blond paste and starts to bubble around the edges.
Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it’s thick enough to coat a spoon, turn off the heat.
Add the cayenne pepper, chili powder and salt and whisk to combine.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Taste and adjust the seasoning. If the sauce becomes too thick, whisk in an additional splash of milk. Enjoy immediately, as the sauce will get firm as it sits. To warm up you might have to add little more milk or water. Add 1 T. at a time and whisk until the cheese looks smooth and creamy again (adding moisture should restore that creamy smooth texture).